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Chicken Liver and Tagliatelle Soup

6 Chicken livers; washed and trimmed
1/2 oz Unsalted butter
1 2/3 pt Chicken or meat stock
1 oz Fresh parsley; chopped
Salt and pepper
1 oz Parmesan cheese

Chop the chicken livers into very small pieces and fry them lightly in the butter for 5 minutes. Remove from the heat and keep warm. Bring the stock to the boil and add the tagliatelle. Boil until just tender, about 1-2 minutes.

Add the chicken livers, chopped parsley and seasoning to taste. Serve at once, topped with the grated cheese.

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